Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In a food processor, puree shallot with lemon juice (reserve zest for later use), oil, garlic, oregano, salt and pepper; remove and reserve.

To make the patties, combine lamb with half of the pureed mixture. Add Greek seasoning, blending well but handling as little as possible to avoid compacting. Divide mixture into 6 equal patties. Chill patties until grill is ready.

When grill is ready, brush clean grill rack with vegetable oil. Place patties on the rack; cover and cook, turning once, until done to preference, about 4 minutes on each side for medium-rare. During the last few minutes of grilling, place the pita breads on the outer edges of the rack and toast lightly.

To assemble the burgers, slice off and discard about one-fourth of each pita bread and carefully spread the bread apart to form a pocket. Stuff a burger patty and a lettuce leaf into each pocket. Using a slotted spoon or tongs, add feta/tomato mixture and serve. Makes 6 burgers.

Comments

Excellent served with Sutter Home Zinfandel – your guests will shout "OPA!" when these burgers are served.